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- 1 pt. strawberries
- 2 tbsp. granulated sugar
- 1 tub whole-milk ricotta cheese
- 4 oz. cream cheese
- 1 c. confectioners’ sugar
- ¼ tsp. Almond Extract
- 1 box sugar cones (12 cones)
- Garnish: chocolate mini chips and sliced strawberries
- At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
- Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
- Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
- Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1⁄2 in. off a corner; pipe filling into cones and garnish. The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.